- 2 cups [500 mL] sugar
- 2 [1-ounce / 28-g each] squares unsweetened chocolate [cut into small pieces] or
4 tablespoons [60 mL] cocoa
- 2 tablespoons [30 mL] corn syrup
- 1/3 cup [80 mL] milk
- 2 tablespoons [30 mL] butter [3 tablespoons / 45 mL if using cocoa]
- 1/3 cup [80 mL] heavy cream [35% m.s.g.]
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- Into a saucepan, mix together sugar, chocolate pieces or cocoa, corn syrup and milk.
- Cook over low heat, until mixture reaches 240°F [115°C], on a candy thermometer.
- Remove from heat.
- Add butter, but do not stir.
- Wait until mixture is at 200°F [93°C], on candy thermometer.
- Stir until thickening; pour into a buttered square 8-inch [20-cm] pan.
- Wait until completely set before cutting, into squares.
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